In the book The Fresh Loaf, three rises are detailed for the Poolish bread, but the author says that after the second rise cut in half and shape...or am I miss-reading the text.RichardSC Log in or register to post comments ah yes. Good catch. Knead. rise 1 hour. fold. rise 1 hour. fold. rise 1 hour. Divide and shape. Rise 90 minutes. Should have said to divide and shape after the 3rd hour. The net is 3 hours of bulk ferment and 90 minutes final proof. Log in or register to post comments
ah yes. Good catch. Knead. rise 1 hour. fold. rise 1 hour. fold. rise 1 hour. Divide and shape. Rise 90 minutes. Should have said to divide and shape after the 3rd hour. The net is 3 hours of bulk ferment and 90 minutes final proof. Log in or register to post comments
ah yes. Good catch.
Knead.
rise 1 hour.
fold.
rise 1 hour.
fold.
rise 1 hour.
Divide and shape.
Rise 90 minutes.
Should have said to divide and shape after the 3rd hour.
The net is 3 hours of bulk ferment and 90 minutes final proof.